No. 1-2 (3-4) (2021): Innovations and Technologies in the Service Sphere and Food Industry

Статті

• LAND RENT IN THE CENTRAL BUSINESS DISTRICT OF A CITY AS A KEY FACTOR OF SOCIAL SERVICE DEVELOPMENT

  Oleksandr Hladkyi

  5-13

  • PDF
• AUTOMATION OF BUSINESS PROCESSES AS A MECHANISM TO INCREASE THE EFFICIENCY OF A HOTEL ENTERPRISE ACTIVITY

  Lyudmyla Tranchenko, Natalia Tereshchuk

  14-24

  • PDF (Українська)
• THE IMPACT OF THE DEVELOPMENT OF THE TOURIST INDUSTRY ON THE ENVIRONMENT

  Yulia Yukhnovska

  25-33

  • PDF (Українська)
• ANALYSIS OF TOURIST ATTRACTIVENESS AND DEVELOPMENT PERSPECTIVE OF THE DECEMBRISTS PARK IN KAMIANKA

  Svitlana Bieliaieva, Iryna Herman

  34-43

  • PDF (Українська)
• IMPROVING THE QUALITY OF CONFECTIONERY WITH THE USE OF NON-TRADITIONAL RAW MATERIALS

  Valentina Zhukova, Vira Tarasenko

  44-50

  • PDF (Українська)
• INNOVATIONS IN THE PREPARATION TECHNIQUES OF «KHOLODNOYARSKY» BORSCH

  Liliia Ivashyna, Larysa Byshovets

  51-58

  • PDF (Українська)
• INNOVATIVE METHODS AND TECHNOLOGIES OF DESSERT PREPARATION

  Lyudmyla Neshchadym

  59-65

  • PDF (Українська)
• PROSPECTS OF PREPARATION OF DISHES WITH PREVENTIVE PROPERTIES BY INTRODUCTION OF NON-TRADITIONAL RAW MATERIALS

  Svitlana Maikova, Olga Vivcharuk, Miroslav Bomba

  66-74

  • PDF (Українська)
• METHODOLOGICAL BASES FOR THE DEVELOPMENT OF SERVICEOLOGY IN RESTAURANT BUSINESS

  Natalia Tereshchuk

  75-83

  • PDF (Українська)
• MODERN FORMS OF ORGANIZATION AND PROCESS OF ANIMATION SERVICE AT HOTEL ENTERPRISES

  Natalia Tereshchuk, Svitlana Tymchuk

  84-92

  • PDF (Українська)
• ECONOMIC EFFICIENCY OF THE ACTIVITY OF TOURIST SERVICE SPHERE ENTERPRISES

  Svitlana Tymchuk

  93-101

  • PDF (Українська)
• INNOVATIVE APPROACHES TO THE FORMATION OF «SOFT SKILLS» IN THE PROFESSIONAL ACTIVITY OF SERVICE PROFESSIONALS

  Olena Shestel, Olena Starynets, Alla Danyliuk

  102-109

  • PDF (Українська)